Add to my passover recipe box
Chocolate Almond Flour Loaf Cake with Raspberry Sauce
Super moist. I like to serve this with cinnamon whipped cream (how-to is below), ice cream and a dessert sauce drizzled on top, or as a yummy breakfast treat.
Recipe type: Dessert
Serves: 10
Ingredients
- 2½ cups almond flour, processed superfine if possible
- ½ cup cocoa powder, sifted
- 2 teaspoons kosher for passover baking powder
- ½ teaspoon kosher salt
- 2½ teaspoons ground cinnamon , divided
- 6 large eggs, separated
- 1 cup sugar
- ½ stick unsalted margarine or butter, melted and cooled slightly
- ½ cup cooled brewed coffee
- 2 teaspoons pure vanilla extract
- For sauce:
- ¾ lb. strawberries, or other berry
- 2 tablespoons lemon juice
- ¼ sugar
- Optional, 1 cup pareve whipping cream , ice cream or dessert sauce
Instructions
- Preheat the oven to 350°. Grease a 9-by-5-inch loaf pan with baking spray and line it with parchment paper, allowing 2 inches of overhang on the short sides.
- In a medium bowl, whisk the almond flour with the cocoa powder, baking powder, salt and 1½ teaspoons of the cinnamon. In a large bowl, whisk the egg yolks with the sugar, melted margarine, coffee and vanilla. Stir the dry ingredients into the wet ingredients until the batter is smooth.
- In a stand mixer fitted with the whisk, beat the egg whites at medium-high speed until stiff peaks form, 1 to 2 minutes. Fold one-third of the beaten egg whites into the batter to lighten it, then fold in the remaining egg whites until no streaks remain.
- Scrape the batter into the prepared pan and bake for 45 to 50 minutes, until a toothpick inserted in the center comes out with a few crumbs attached, do not overcook. Transfer to a rack to cool for 20 minutes, then unmold and let cool completely.
- in a medium bowl, beat the pareve whipping cream with the remaining 1 teaspoon of cinnamon until soft peaks form. Cut the cake into slices and serve with a dollop of the cinnamon cream.
- Make the sauce: In a food processor, puree the strawberries, lemon juice and sugar until smooth; strain through a fine sieve into a bowl. Cover and refrigerate until chilled, about 30 minutes. Set aside until ready to serve.
